Salami Quiche with Eggplant and Artichokes

Ingredients

• 200 g Flour
• 1 pinch salt
• 1 egg
• 130 g butter
• 1 large eggplant
• Salt
• 420 g pickled artichokes
• 200 g salami (sliced)
• 3 eggs
• 200 ml whipping cream (at least 30% fat content)
• pepper (ground)
• nutmeg
• 3 stalks curly parsley
• flour (for the work surface)
• butter (for the pan)
• 150 g grated cheese (e.g., Gouda, Emmental)

Instructions

1. 1.

   Mix flour with salt, sift onto a work surface, press a well in the middle, crack the egg into it and scatter butter pieces around the well. With a knife chop all ingredients coarsely and quickly knead them by hand into a smooth dough. Shape into a ball and wrap in cling film; refrigerate for 30 minutes.

2. 2.

   Preheat the oven to 190°C (375°F) with upper and lower heat.

3. 3.

   Wash, trim, and cut the eggplant into 1.5 cm cubes, sprinkle with salt, and let it sit in water for 15 minutes. Drain the artichoke hearts and slice them into strips. Dice the salami small. Whisk the eggs with cream and season with salt, pepper, and nutmeg. Wash the parsley, shake dry, pluck leaves from stems, finely chop, and mix into the egg‑cream mixture. Roll out the dough on a floured surface to fit the pan size and line a buttered tart pan with it. Pat the eggplant cubes dry and spread them together with salami and artichoke strips over the crust. Pour the egg‑cream over everything and sprinkle with cheese. Bake in the preheated oven for about 30 minutes until golden yellow. Remove, let cool briefly, carefully lift out of the pan, and serve.